This dish makes a satisfying vegetable-based main course or a fresh accompaniment to grilled or roasted meat. Brain-fueling cauliflower, packed with B vitamins, is a smart choice in this simple yet elegant dish. Don’t worry if you have some extra pieces of cauliflower that don’t form a whole steak. They look fantastic on the plate next to the steaks.

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients:

1 head cauliflower, very bottom of the head trimmed but stem left intact

4 Tbs. (2 fl. oz./60 ml) olive oil

Salt and freshly ground pepper, to taste

4 garlic cloves, chopped

3 anchovies packed in oil, chopped

1/4 cup (2 oz./60 g) capers, drained

1 lemon, halved

Directions:

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the cauliflower, stem side down, on a cutting board and cut into 3/4-inch (2-cm) slices. Place the slices on the prepared baking sheet. Brush the steaks with 1 Tbs. of the olive oil and season lightly with salt and pepper.

In a small fry pan over low heat, warm the remaining 3 Tbs. olive oil. Add the garlic, anchovies and capers, and sauté until the garlic is soft and the anchovies begin to dissolve, about 10 minutes.

Spoon the anchovy sauce on top of the cauliflower. Roast until the cauliflower is caramelized and soft, about 20 minutes. Squeeze 1/2 of the lemon on top.

Using a spatula, carefully transfer the cauliflower slices to a platter and serve with the remaining 1/2 lemon, cut into wedges for squeezing. Serves 4.